CHICKEN AND CORN CHOWDER WITH CORN COB'S BAKED IN THE OVEN ENJOY DAN:

CHICKEN AND CORN CHOWDER WITH CORN COB'S BAKED IN THE OVEN

by CHEF DAN:

Swerves 30-40

INGREDIENTS:

1 cup butter

4 carrots, finely diced

4 stalks celery, diced

4 onions, finely diced

4 garlic cloves, minced

2 cups all-purpose flour

6 fresh ears of corn (baked in the oven)

2 (16 Oz) packages frozen corn

15 russet potatoes, diced

10 pounds whole chickens (cooked and then shredded)

20 cups chicken stock

1 gallon whole milk

1 tablespoon EACH all-spice & nutmeg

sea salt and freshly ground black pepper to taste

1 bundled of rosemary, chives, sage, and parsley, tied in a bundle.

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1. In a soup pot of boiling water add whole chickens and boil for 1-1/2-hours.
2. Melt butter in a stockpot over medium-heat when sizzling.
3. Add onion and saute for 4 minutes, add carrots, celery and saute for another minute.
4. Add garlic and saute 1 minutes more.

5 Stir flour into the mixture and make a paste.

6. Remove pot from the heat and let sit for 20 minutes.

7. Stir in fresh corn on the cob and frozen corn, potatoes, chicken, herb bundle

& stock and bring to a boil and then simmer for 1 hour

8.Stir in milk, all-spice, nutmeg, salt & pepper into the chowder

9.Bring back to a boil and simmer for 40 minuets.

10.Remove herb bundle

11 season with salt and pepper.

BAKED CORN: (PREHEAT OVEN TO 350 F)
6 ears of corn
Rinse corn in cold water.
Coat with olive oil and salt& pepper
Place on t he preheated oven bake for 30 minutes.
Remove and pull OFF the husks and shave off the kernels.

ENJOY DAN: BON-APPETITE!!